Wheat flour is a powder made from grinding wheat that is intended for human consumption. Wheat varieties are referred to as “soft” or “weak” if their gluten content is low, and “hard” or “strong” if their gluten content is high. Hard flour, also known as bread flour, has a high gluten content of 12% to 14%, and its dough has an elastic toughness that holds its shape well once baked. Soft flour contains less gluten than hard flour, resulting in a finer, crumblier loaf. Soft flour is typically classified as cake flour, which contains the least gluten, and pastry flour, which contains slightly more gluten than cake flour.
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- Give you energy: Your body converts starches and sugars into glucose (blood sugar).
- Helps with weight control: The fiber found in many carbohydrates makes you feel full.
- Reduce your risk of certain diseases: Whole grains can help lower your risk of cardiovascular disease.
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